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Makes: 4 servings
Preparation time: 15 minutes
Total time: 55 minutes
Ingredients
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16 ounces.
Mexican chorizo, divided
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8
(6″) wheat tortillas
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1 1/3 cup
grated white cheddar
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8
large eggs
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1/2 cup
finely chopped fresh coriander
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1/2 cup
sliced spring onions
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1/4 cup
extra virgin olive oil
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1/4 cup
White wine vinegar or white balsamic vinegar
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1 tablespoon
crumbled cotija or Greek feta cheese
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Zest of 1 lime
Directions
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Place 56g of chorizo in the center of each tortilla and then spread it out to the edges.
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Place a tortilla, sausage side down, in a medium nonstick skillet over medium-high heat and cook, pressing down to create a taco smash effect, until the meat sets and turns golden brown, 1 to 2 minutes. Flip with a heatproof spatula and continue cooking until the tortilla is lightly golden brown, about 1 minute. Place it, sausage side up, on a baking sheet or platter. Repeat with the remaining tortillas.
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Reduce heat to medium. Sprinkle 1/4 cup of cheddar cheese in the center of the pan. Once the cheese begins to melt, the pieces will begin to melt together and a thin skin will form on the bottom of the cheese. Crack an egg into the center of the melting cheese. Try to keep the egg on the cheese by using your spatula to push some egg to the edges. Once the cheese begins to brown and crisp around the edges and the whites are set, remove it from the pan and place it over a sausage tortilla. Repeat with the remaining cheese and eggs.
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In a small bowl, combine cilantro, scallion, oil, vinegar, cotija and lime zest. Spoon cilantro mixture over tacos.
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